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I’ll be honest with you: Egg Fu Yung isn’t a dish I grew up eating at home. It was something we ordered — wrapped in wax paper, tucked inside those white takeout boxes with the metal handles, always steaming and smelling like the best kind of salt and nostalgia.
But somewhere along the way — probably in my 30s, after a few too many soggy versions from corner joints — I thought, “Why don’t I just learn to make this myself?”
And let me tell you, once I did… it was like unlocking a little secret.
Because it’s not fussy. It’s not complicated.
And once you taste it fresh out of your own skillet, with crispy edges and that glossy brown gravy you made yourself — you’ll never look back.
What’s to Love About It?
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It’s fast. Like “done before the delivery guy would’ve knocked” fast.
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It’s flexible. Got leftover chicken? A sad carrot? Half a can of water chestnuts? Throw it in.
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It’s comfort food in disguise — cozy and familiar, but still a little special.
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The texture! Crispy edges, tender middle, crunchy bites from the veggies.
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And let’s be honest… the sauce is half the reason we’re here.
Here’s What You’ll Need
This isn’t one of those mile-long ingredient lists. And if you’re missing something? I’ve got you.
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6 eggs – Room temp if you remember, but it’s not the end of the world if you don’t.
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½ pint bean sprouts – Fresh if possible, canned if needed. Just give ’em a rinse.
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4 tablespoons scallions – Use the whole thing: white, green, all of it.
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4 teaspoons bamboo shoots – I like the sliced kind, minced up. Skip it if you don’t have any.
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4 water chestnuts – Dice them fine. That crunch makes this dish sing.
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½ cup ham (shredded) – Or cooked shrimp. Or leftover rotisserie chicken. Or tofu!
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1⅓ tablespoons soy sauce – You’ll split it between the eggs and the sauce.
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3 tablespoons peanut oil – Or whatever neutral oil you have.
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1 cup chicken broth – Homemade if you have it, boxed is just fine.
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2 teaspoons sugar + 2 teaspoons vinegar – A little sweet, a little tang. The balance is everything.
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1 tablespoon cornstarch + 2 tablespoons water – Stir this together to thicken your sauce.
Let’s Make It Together
Step 1: Get everything ready first
This recipe moves fast once you start cooking, so go ahead and chop all your veggies, shred your ham, and whisk the eggs in a bowl. Don’t beat them to death — just enough to break the yolks and get things combined. Stir in 1 teaspoon of soy sauce, then fold in the meat and veggies. It’s going to look like a lot of “stuff” in there — that’s good.
Step 2: Heat your pan
Grab a nonstick or well-seasoned skillet. Add 2 tablespoons of oil and set it over medium-high heat. Let it get hot — you want it shimmering but not smoking.
Step 3: Cook the patties
Scoop about ⅓ cup of the mixture into the skillet. It should sizzle right away — that means your pan is hot enough. Flatten it gently into a round and don’t touch it for a couple of minutes. You want that bottom nice and crisp. Flip carefully (I’ve broken more than I can count — still tastes great), and cook the other side another minute or two. Golden brown and firm is what you’re after.
Step 4: Keep them warm
Transfer the cooked patties to a baking sheet in a low oven (200°F works great). Add a little more oil to the pan and keep going until the batter’s gone.
Step 5: Time for the sauce
In a small saucepan, stir together the broth, the rest of the soy sauce, sugar, and vinegar. Bring to a gentle boil. In a tiny bowl, mix the cornstarch and water until smooth. Slowly pour it into the saucepan while stirring. It’ll thicken in about a minute — you’ll see it happen. Turn off the heat and let it sit while you get ready to serve.
Step 6: Plate and pour
Grab those warm, crispy patties and spoon that rich brown sauce right over the top. I like to add a few more chopped scallions if I have them. And maybe a little white rice on the side if we’re making it a full meal.
Want to Make It Your Own?
Oh, you should. This recipe is just a suggestion — not a rulebook.
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Add mushrooms or cabbage if you want it veggie-heavy.
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Toss in some chili flakes or chili oil for heat.
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Use shrimp instead of ham for something a little lighter.
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Or make it all-veg — just add more crunch (like carrots or bell peppers).
Leftovers? Here’s What to Do
Egg Fu Yung actually reheats better than you’d think.
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Fridge: Store the patties and sauce separately. They’ll keep for 3–4 days.
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Freezer: Wrap individual patties in foil or parchment, freeze for up to a month.
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Reheat: Skillet is best. Just a little oil, medium heat, and they crisp right back up. Microwave the sauce in short bursts and stir in between.
Last Thing Before You Go…
I know this isn’t the flashiest recipe. It’s not going viral on TikTok. But it’s the kind of dish that shows up when you need something warm, easy, and quietly wonderful.
Sometimes, that’s exactly what cooking should be.
So if you try this, I’d love to hear how it went. Did it bring back a memory? Did you tweak it and make it better? Was your gravy too thin the first time? (Been there.)
Let me know down in the comments or shoot me a note. You know where to find me — probably in the kitchen, making a mess and trying to remember if I already added the soy sauce.
Egg Fu Yung
Ingredients
- 6 eggs
- 1/2 pint bean sprouts
- 4 tablespoons scallions, minced
- 4 teaspoons bamboo shoots, minced
- 4 water chestnuts, minced
- 1/2 cup ham, shredded
- 1 1/3 tablespoons soy sauce
- 3 tablespoons peanut oil
- 1 cup chicken broth
- 2 teaspoons sugar
- 2 teaspoons vinegar
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Mince all vegetables and shred the ham.
- In a bowl, beat eggs and mix in meat, vegetables, and 1 teaspoon of soy sauce.
- Heat 2 tablespoons oil in skillet over medium-high heat. Add 1/3 cup of batter and cook until browned on both sides. Repeat with remaining batter.
- Place cooked pancakes on an oven-safe plate and keep warm in a low oven.
- Mix cornstarch with water. In a saucepan, bring broth, sugar, vinegar, and remaining soy sauce to a boil. Stir in cornstarch slurry and cook until thickened.
- Serve egg fu yung warm with sauce on top.
Notes